Directions
1. Bring a large pot of salted water to a boil.
2. Combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt in a food processor.
3. With the machine running, add the oil in a slow and steady stream; stiring until smooth.
4. Cook the pasta in the boiling water until al dente.
5. Keep 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.
6. Immediately add the pesto and chicken, and stir to combine thoroughly.
7. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.

**Serve immediately, drizzled with a touch of Olé extra virgin olive oil and topped with the cheese and extra salt to taste.

Beat the eggs together in a bowl and season to taste, with salt and black pepper.

Heat the butter in an omelette pan until it begins to foam. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.

Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.

Repeat the process until the eggs have just set but the omelette is still soft in the centre.

Place two-thirds of the smoked salmon into the centre of the omelette and cook for 30 seconds.

Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Brush the omelette with Olé extra virgin olive oil olive oil and serve.

The Process:
Heat the oven to 250°F.
1. Pour 1/4 cup olive oil in a small baking pan, just large enough to hold the entire piece of salmon.
2. Lay the salmon skin-side down in the olive oil. Sprinkle generously with salt and pepper.
3. Blend the shallot, dill, parsley, and lemon zest in a food chopper or small food processor.
4. Blend in 2 tablespoons olive oil. Pat this herb paste over the salmon.
5. Bake the salmon for 22 to 28 minutes (depending on the thickness of the salmon fillet).
6. To check for doneness, insert a fork into the thickest part of the fillet and gently pull. If the fish flakes easily, then it is done. If it is still gooey, and if the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.
7. Serve with rice or fresh bread and a generous green salad.

1. Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.

2. Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).

3. Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.

]]>https://oleoliveoil.wordpress.com/2016/11/14/olive-oil-halibut-nuggets-with-garlic-and-mint/feed/0halibutoleextravirginoliveoilhalibutCilantro and Sun-Dried Tomato Pestohttps://oleoliveoil.wordpress.com/2016/09/18/cilantro-and-sun-dried-tomato-pesto/
https://oleoliveoil.wordpress.com/2016/09/18/cilantro-and-sun-dried-tomato-pesto/#respondSun, 18 Sep 2016 21:01:29 +0000http://oleoliveoil.wordpress.com/?p=100Company coming? Try this quick and easy Pesto, to spread on toast or crackers for a great starter or snack.

Ingredients:

1/2 cup sun-dried tomatoes (dry-packed, not in oil)

1 cup cilantro, chopped

1/3 cup Olé extra virgin olive oil

1 tablespoon diced green chiles from a can or fresh jalapeno, (if you like it spicy.)

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth.

3. Add the unsweetened chocolate and whisk until the chocolate has melted.

4. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined.

5. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

6. Pour half the batter into the prepared pan and smooth with a spatula.

7. Sprinkle 1 cup of the shredded coconut on top of the batter.

8. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, (about 25 to 30 minutes).

NOTE: These brownies solidify as they cool, so inserting a toothpick to check if the’re done will not work; it does not come out clean. Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.